Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Whole fruit preserves made with Bing or sour cherries, rhubarb and vanilla bean.
A list of important planting times for time-sensitive, short season crops in the Pacific Northwest.
Smoked salmon doesn't have to be just for special occasions; it's as easy as brining, air drying and loading into the smoker. Perfect for preserving your catch anytime of the year!
Slice, brine, refrigerate, eat. It really is that easy to get to spicy nacho/pizza/sandwich nirvana.
Super easy, turmeric-tinted quick pickled baby turnips and cauliflower with mustard seeds, cardamom and chiles.
A complete guide to DIY liquor infusions that shows how to you formulate your own perfect flavored hooch.
Comprehensive step-by-step tutorial on how to make American-style slab bacon at home. It's fun and easy and will give you the best bacon you've ever had.
Savoring the last fruit from the garden, fresh figs in a sweet and spicy chutney simmered with red wine, brown sugar and jalapenos.
One of the easiest cheeses to make at home is paneer. Takes less than 30 minutes of active prep time and doesn’t require any specialized ingredients (just milk, acid, and salt) or equipment (I don’t even use cheesecloth, just a tea towel).
This fig and thyme jam was a winner even before it won a blue ribbon at the fair! A super simple, no-pectin jam that's lovely as a sweet or savory condiment. Baked brie and fig jam, anyone?